| Description |
Percentage of households which have salt they used for cooking that tested positive (>0ppm) for presence of iodine. |
| Definition |
Not specified |
| Activity type |
Consumption and diets |
| Outcome type |
Health impacts |
| Category |
DietaryConsumptionPatternsFoodIntake |
| Connects to transition domains |
None specified |
| Unit(s) of measurement |
None specified |
| Unit(s) of measurement description |
% of households |
| SDG Targets |
None specified |
| Transition domain alignment |
Area_1 (Strong), Area_2 (Weak), Area_3 (Adequate), Area_4 (Adequate) |
| Supply chain components |
Consumption, Food processing, Retail |
| Methodology |
Not specified |